Bushra Griffith
Goat cheese curds are versatile and can be used for a variety of dishes. They can be used for cooking, spreading, or even as a dip. Fresh goat curd is made from local milk and has a fresh and lively palate. Goat cheese curds can be used in salads, pastas, ravioli, fritters, pastries, and risottos. They can also be paired with a variety of drinks, such as a local pale ale or Sauvignon Blanc. Making goat cheese curds can be a time-consuming process, as it requires a lot of milk to yield a small amount of curds.
| Characteristics | Values |
|---|---|
| Preservation | Goat curd can be preserved in a blend of 30% olive oil and 70% vegetable oil that doesn't solidify when cold |
| Uses | Can be used for dipping, spreading, and cooking |
| Taste | Tangy and creamy |
| Drink Pairing | Local pale ale, Sauvignon Blanc, or other fresh, light, and acidic wines |
| Recipes | Salads, pasta, ravioli, fritters, pastries, and risotto |
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What You'll Learn
Goat cheese curd recipes
Goat cheese curds are versatile and can be used in a variety of recipes. They can be used for dipping, spreading, and cooking. Here are some specific recipe ideas using goat cheese curds:
Salad
Create a refreshing salad with roasted pumpkin, rocket, and goat cheese.
Pasta
Prepare a simple and refreshing pasta dish with goat cheese and peas.
Ravioli
Impress your guests with a delicious ravioli dish that also uses leftover ham.
Vegetables
Try honey-roasted carrots with goat cheese, perfect for Christmas or any other special occasion.
Risotto
Make a creamy risotto with pumpkin, pea, and goat cheese for a unique flavor and texture.
Fritters
Deep-fried crumbed goat cheese fritters are a tasty treat and a fun way to enjoy goat cheese curds.
Pastries
Explore savory pastry recipes using goat cheese, such as those offered by Careme, for a delightful appetizer or snack.
Goat cheese curds can also be marinated to add extra flavor. Simply layer them in a jar with fresh herbs, garlic, and peppercorns, and then refrigerate. Marinated goat cheese can be a tasty addition to any of the above recipes or enjoyed on its own as a spread.
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Marinating goat cheese
To begin the marinating process, you can either roll the cheese into balls or slice the log into rounds. It is recommended to use unflavoured dental floss or a cheese wire to get the cleanest slices. The rounds fit more easily into the jar but there is no difference in flavour. Once you have your desired shape, pour olive oil into clean, wide-necked jars until they are halfway full. You can add flavourings like garlic, thyme, fennel seed, lemon peel, honey, lavender, chilli, or lemon zest. It is important to fully immerse the goat cheese in the oil and add flavourings in between layers of cheese. Seal the jars and refrigerate for at least a few hours or up to a week.
If you prefer a more spreadable consistency, you can combine goat cheese with some of the marinating oil in a food processor or stand mixer. This can be served in a small bowl with fresh herbs or spread on a baguette.
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Storing goat cheese
Goat cheese is a versatile and delicious ingredient, but it's important to store it properly to maintain its flavour and texture. Here are some tips to help you store your goat cheese correctly:
Goat cheese needs humidity and some room to breathe. It is best to avoid plastic wrap as it can cause the cheese to suffocate and develop unwanted mould. Instead, opt for wax paper or parchment paper, which allows for breathability. Wrap the cheese first in wax or parchment paper and then in plastic wrap if you wish to provide an additional layer of protection. Alternatively, you can use aluminium foil or store the cheese in a cheese box or airtight container to keep it separate from other foods in the refrigerator.
The ideal storage temperature for goat cheese is between 4°C and 10°C. The vegetable drawer in your refrigerator typically falls within this range and provides an atmosphere similar to that of a cave, making it an excellent place for storing cheese. Depending on your preferences, you can also store well-aged cheeses in the middle of your refrigerator (between 4°C and 6°C) or at the top to stop the ripening process (between 0°C and 4°C). Remember, goat cheese is sensitive to temperature changes, and temperatures that are too cold can dull its aromas and texture.
If you have leftover cheese, you can freeze dry goat cheese and semi-hard cheeses. However, freezing is not recommended for fresh or ripened goat cheeses as it can alter their texture and flavour during the thawing process. To freeze goat cheese, wrap it properly and then place it in an airtight container, preferably made of glass to prevent odour absorption.
Additionally, you can extend the shelf life of goat cheese by curing it. In the past, goat milk cheeses were air-dried in wicker or lattice cages to control moisture levels and prevent mould. Today, you can use a Cheese Grotto to create the right humidity and temperature conditions for curing and storing your goat cheese.
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Stretched curd cheeses
Stretched-curd cheeses, also known as 'spun curd' or 'string cheese', are prepared using the pasta filata technique. This involves heating curds in water at 70°C-80°C until they become elastic, and then kneading and pulling them into threads. The pasta filata technique gives these cheeses their fibrous structure.
Mozzarella is the most well-known stretched-curd cheese, famous for its melting properties and semi-soft elastic body. It is traditionally produced in Campania, Italy, from the milk of Mediterranea Italiana buffalo, and is often sold as a soft, white ball in water. Bocconcini is a smaller version of mozzarella, the size of an egg, and is also prepared in the pasta filata style.
Other stretched-curd cheeses include Oaxaca cheese, a white, semi-hard Mexican cheese with a mozzarella-like string cheese texture, and Queso de mano, a soft, white Venezuelan cheese. Scamorza, a stretched-curd cow's milk cheese from Italy, is another example, although it can also be made from other types of milk.
Some stretched-curd cheeses are smoked, such as Oscypek, a Polish cheese made from salted sheep's milk and some cow's milk, and Parenica, a Slovak cheese that is usually smoked but also has a non-smoked version.
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Goat cheese salads
Goat's curd is a versatile ingredient that can be used in a variety of salad recipes, adding a creamy texture and a tangy flavour. Here are some ideas for delicious and nutritious goat cheese salads:
Goat's Curd Salad with Pickled Walnuts and Smoked Ham
This salad features a blend of flavours and textures, with creamy goat's curd, fresh soft fruits, crunchy pickled walnuts, and smoked ham. To make this salad, start by pickling the walnuts. Place the walnuts in a saucepan with just enough milk to cover them, bring to a boil, and then let them cool. Peel the walnuts with a small knife, wash them, and then boil them with caster sugar and vinegar. Repeat this process three times until the walnuts are pickled and candied. To assemble the salad, toss some salad leaves with a walnut dressing, and add slices of peach or soft fruits, smoked ham, the pickled walnuts, and goat's curd.
Goat's Curd Salad with Raspberry Gel
This salad is a delightful combination of sweet and savoury flavours. To make the raspberry gel, create a mixture of raspberry purée, vanilla seeds, lemon juice, and agar agar. Boil the mixture, whisking frequently, and then refrigerate it until it sets. Once set, blend the mixture until smooth. To prepare the raspberries, coat them in a mixture of raspberry vinegar and the reserved gel. For the salad, toss some salad leaves with a walnut dressing, and add slices of peach, the prepared raspberries, walnuts, and goat's curd.
Goat's Curd Salad with Spring Greens and Popped Buckwheat
This salad is a colourful and crunchy delight. It combines radishes, broccoli, and buckwheat with sweet beetroot and creamy goat cheese. To make this salad, griddle the broccoli for a couple of minutes on each side until char lines appear. Combine all the ingredients for the dressing and season to taste. In a pan, heat some oil over medium-high heat and fry the buckwheat until it pops. To serve, swirl some goat's curd on a plate, add some watercress, beetroot, radishes, and broccoli, drizzle with the dressing, and sprinkle with the popped buckwheat.
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Frequently asked questions
Goat cheese curd is a type of fresh goat cheese that is made from local milk. It has a similar flavour to chèvre but is spreadable and tangier.
It is recommended to refrigerate goat cheese curd as soon as it is received and to consume it within a few days. If you are unable to finish it within a few days, you can marinate it or freeze it.
Goat cheese curd is versatile and can be used in various recipes, including salads, pasta, ravioli, risotto, fritters, and pastries. It can also be enjoyed on its own as a spread or dip, paired with drinks such as local pale ales or wines.
Yes, you can make goat cheese curd at home. The process involves adding rennet to milk, allowing it to curdle, cutting the curds, "cooking" them, and then moulding them.
To preserve goat cheese curd and extend its shelf life, you can cover it with a blend of olive oil and vegetable oil. This natural preservation method prevents the cheese from spoiling and maintains its quality for a couple of months.
